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当前位置: 首页 > 文章 > 浓缩果汁中耐热霉菌的分析及鉴定 食品科学 2016,37 (20) 198-202
Position: Home > Articles > Determination of Heat Resistant Mould in Concentrated Fruit Juice FOOD SCIENCE 2016,37 (20) 198-202

浓缩果汁中耐热霉菌的分析及鉴定

作  者：
童迅;高雯;黄庭轩;周帼萍
单  位：
武汉轻工大学生物与制药工程学院
关键词：
浓缩果汁;耐热霉菌;检测与鉴定;正青霉;篮状菌
摘  要：
目的:检测15个批次浓缩果汁中的耐热霉菌并对其进行鉴定。方法:80℃、30 min热处理后涂布平板菌落计数法分离和计数浓缩果汁中的耐热霉菌,分离纯化后观察其显微形态和菌落形态,再采用28S rDNA序列分析鉴定霉菌的种属。结果:这15批次浓缩果汁中有8个样品检出耐热霉菌,检出率达53.3%;检出的耐热霉菌以正青霉(Eupenicillium)和篮状菌(Talaromyces)为主,还有少量白耙齿菌、栓菌和座囊菌属。结论:进口或国产浓缩果汁都存在耐热霉菌污染,其中尤其值得注意的是检出了既耐热又能产生真菌毒素的正青霉和篮状菌。
译  名：
Determination of Heat Resistant Mould in Concentrated Fruit Juice
作  者：
TONG Xun;GAO Wen;HUANG Tingxuan;ZHOU Guoping;School of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University;
关键词：
concentrated juice;;heat resistant mold;;detection and identification;;Eupenicillium crustaceum;;Talaromyces funiculosus
摘  要：
Objective: To detect and identify the heat resistant molds in 15 batches of concentrated fruit juice. Methods: After heat treatment at 80 ℃ for 30 min to kill the heat-sensitive fungi and activate the heat-resistant spores, we spread the concentrated juices on medium plates and counted the fungal colonies after 14–21 d culture. Secondly, the fungi were purified, observed and identified by 28 S rDNA sequence analysis. Results: Heat resistant fungi were detected in eight out of 15 batches(53.3%) of concentrated fruit juice, consisting mainly of Eupenicillium and Talaromyces, together with a small number of Irpex lacteus, Trametes sp. and Capnodiales sp.. Conclusions: Heat resistant fungi were detected both in imported and domestic concentrated fruit juice, especially those Eupenicillium and Talaromyces can produce toxin as well.

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